Olive (Olea europaea) Leaf and Arugula (Eruca sativa) Seed Extracts Have Antibacterial Properties

Background: Olive leaf and arugula seed crude extracts were tested for their in vitro antibacterial activities. Utilizing the disc diffusion technique, antibacterial activity against three microorganisms was assessed. Both the minimum bactericidal concentration (MBC) and the minimum inhibition concentration (MIC) have been established. The standard medication for the investigation of antibacterial activity was gallic acid. Materials and Methods: The antibacterial activity was selected against two Gram-positive bacteria, Bacillus cereus and Staphylococcus aureus ; The extract’s antibacterial activity was determined using a diffusion test on Mueller-Hinton agar that had previously been injected with 1 mL of an 18-hour-old bacterial solution (106 CFU/mL). Results: With an average zone of inhibition of 3 to 8 mm, the methanol extract of olive leaves and arugula seeds demonstrated strong antibacterial activity. Staphylococcus aureus was the bacterium with the highest level of sensitivity. In comparison to olive leaf extract, the antibacterial activity of arugula seed extract was higher. For Staphylococcus aureus and Bacillus cereus , the minimum inhibition concentration (MIC) values of the olive leaves and arugula seeds extract were 80 and 40 g/ml, respectively, while the minimum bactericidal concentration (MBC) values for S. aureus and B. cereus , respectively, were 60 and 600 g/ml. Conclusion: These findings imply that arugula seeds and olive leaves have intriguing antimicrobial properties.